The research surrounding probiotics and digestive health has recently hit mainstream, so more people are choosing to consume probiotic foods on a regular basis. Foods considered probiotic are just that- the naturally occurring bacteria (“biotic”) make aspects of food more readily available in our guts and enhance nutrient absorption. Sauerkraut, kimchi and kombucha are also considered probiotic foods, but personally, I prefer to eat yogurt over any of these options any day.
You can make yogurt without a yogurt maker, but the machine I purchased was reasonable (about $25) and since it came with the little individual jars and lids, it makes yogurt making quite handy.
Here are a few other of my fav combos and uses for homemade yogurt:
- For breakfast, top with fresh berries and granola
- For a mid-day snack, drizzle of local honey, sprinkle of cinnamon and toasted almonds
- For a savory take: squeeze fresh lemon juice, lemon zest and drizzle of olive oil
- Make a dip: Add fresh herbs and garlic salt
- Make a killer tzatziki sauce with cucumber, olive oil, salt, garlic, and lemon juice
- Use homemade plain yogurt as a marinade for juicy, succulent chicken
- Turn plain yogurt into a creamy salad dressing
- Any recipe that calls for sour cream, swap out for your homemade yogurt!
42 ounces of whole milk (or lower fat is you desire)
6 ounces yogurt starter (this can be from your last batch, an active culture powder, or store-bought plain yogurt, just make sure it has active cultures).
1. pour milk into clean saucepan; heat milk until it reaches 180 degress F.
2. remove from heat, allow milk to cool to 95 degrees F.
3. stir in yogurt starter, mix in well.
4. pour milk mixture into sterilized jars
5. place filled jars in yogurt maker without lids; put cover on yogurt maker and turn on
6. wait 12 hours until yogurt is set, put lids on each jar and refrigerate yogurts until ready to eat!